Makes many servings
6 quarts roma tomatoes (peeled, squeezed and drained)
1 bunch fresh cilantro (or ⅔ C dried)
2-3 med onions
3 small bell peppers
⅓ c. garlic powder
6 tsp. cumin
4 Tbsp. salt
¼ c. sugar
⅓ c. basil
⅓ c. parsley
a few or a lot of jalapeños depending on your taste. De-seed them for a less intense flavor.
2 limes, squeeze all juice, grate and peel.
1.Boil tomatoes for 30 seconds to loosen skin. Peel, squeeze out water. Chop in food processor and add to large stock pot.
2. Chop rest of veggies in food processor, add to large stock pot. Bring to a boil to meld flavor in.
3. Chill, jar/can them to last longer.
Recipe from my sister